Salsa with Mango and Chipotle

1. To seed the tomatoes, cut the tomatoes in half exposing the seed pockets, gently squeeze the halves over a bowl to force the seeds out. If necessary use the tip of a paring knife to help remove the seeds. You don’t have to be perfect, a few seeds are okay. Discard the seeds. Dice the tomatoes.
2. Combine all of the ingredients in a large bowl. Stir to combine.
3. Allow the salsa to sit in the refrigerator for at least two hours.

Note: The mango just adds a little sweetness. It’s not a prominent flavor. If you would like more mango, decrease the tomatoes to about 1 ½ pounds, and increase the mangoes to two cups.

Note: Store salsa in an airtight container in the refrigerator for up to two weeks. The lime acts as a preservative.